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30 chefs come to visit

So the first farm visit of the year happened in early April when we hosted a day for trainee chefs from London. These folks work for Elior, who are a very large food service company, providing catering to schools, offices and even prisons. As part of their training they have been out on a trawler and visited wholesale fish markets, and were now in deepest Wiltshire on a really hot sunny day. Firstly we had a farm walk and saw some cattle, early fritillaries in bloom, then we looked at some cattle up close and talked about weights, shape and fat cover. After a quick lecture on meat quality from AHDB it was time for the butchery demo, by Maurice of Nigel Fredericks using a fine 27kg piece

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The Rumming family have been farming cattle on the banks of the Thames at Waterhay near Cirencester, and at Lydiard near Swindon for over 60 years.  We provide the highest possible animal welfare which together with the grass fed diet produce superior beef.

 

Our beef is hung on the bone for 3-4 weeks to give the best flavour and texture, and then expertly butchered and packed in our own on farm butchery.  You can collect the beef fresh or frozen directly from the farms. 

Contact Details

 

Chancel View, Waterhay, Leigh, Swindon, WIltshire, SN6 6QY

T: 01285 869557
e: andrewrumming@me.com

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© 2016 by Andy Rummings Beef